Warm Goat Cheese Salad (Salade de Chèvre Chaud)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 people
-
Calories
700 kcal
-
Course
Main Course, Lunch
-
Cuisine
French
Warm Goat Cheese Salad (Salade de Chèvre Chaud)
Report
A French classic chèvre salad found on many menus around France yet so easy to make at home. Use quality ingredients and add a bay leaf to each toasted goat cheese slice and your chèvre chaud is taken to another level.
Share:
Ingredients
- 1 baguette cut into small slices (3-4 per person)
- 2 tablespoon olive oil extra virgin
- 240 g (9oz) firm goat's cheese Crottin de Chavignol (1 @ 60g/2½oz per person, one slice on each toast)
- 4 bay leaves
- 1 teaspoon dried herbes de provence or chopped fresh rosemary
- 1 handful walnuts
- 1 Lettuce of your choice leaves washed and dried
- 2 garlic cloves finely chopped (first clove cut in half initially - see first step)
- 1 tablespoon bacon bits (lardons)
Chèvre Salad Dressing
- 3 tablespoon olive oil* extra virgin (SEE NOTES)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh flat parsley finely chopped
Instructions
How to Warm the Goat Cheese for Salad:
- Slice the baguette or bread or your choice into medium chunks and rub each top with half a clove of garlic.
- Dribble a little olive oil on each baguette slice, add half a bay leaf then top with a slice of goat's cheese. Add a walnut and a little more olive oil on top and sprinkle on the herbes de provence (or chopped fresh rosemary/thyme).
- Place under a hot grill for about 5 minutes, or just enough to melt the goat cheese, toasting the extra walnuts around them.
Salad Dressing
- Meanwhile, gently fry the garlic and bacon bits/lardons (if using) for about 5 minutes in the rest of the olive oil.
- Whisk together the oil*, vinegar and mustard (or shake in a jam jar) with some fleur de sel salt and a few turns of the peppermill. In a bowl, toss into the salad leaves with the fresh parsley. Arrange the salad leaves on each plate. Top with the garlic, bacon, the toasted goat's cheese slices and extra toasted walnuts.
Notes
- * I like to use a little walnut oil (speciality of the Dordogne/Périgord region) in this salad - so use half walnut/olive oil.
- Don't forget to remove the bay leaves just before eating each toasted cheese slice. The taste is so fragrant.
- To make this recipe vegetarian, simply omit the bacon bits and add a dusting of smoked paprika before grilling the cheese to get that flavour sensation.
- Nutritional Information daily value: 25g protein, 18% Calcium, 20% Iron, 9% Potassium, 14% carbohydrate, 33% sodium.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
French, American
5.0
(9 reviews)
